almonds

Description

Almonds (Prunus dulcis) are nutrient-dense, tear-shaped edible seeds from a Mediterranean tree, characterized by a brown, fibrous skin, woody shell, and a sweet, buttery crunch. High in vitamin E, fiber, and healthy monounsaturated fats, they are used raw, roasted, or as dairy-free milk/flour

• Physical Appearance: The kernel is roughly 1.5 to 2 cm long, featuring a teardrop shape with a bulbous end that tapers to a point. It is covered in a light-brown, textured skin and has a pale white-to-cream interior.
• Taste/Texture: Raw almonds are crisp and crunchy with a mild, nutty, and slightly sweet flavor. They can become soft and buttery when toasted.
• The Nut Type: Botanically, the almond is not a true nut but a drupe—a fruit with an outer hull and a hard shell that contains the seed inside.
• Varieties:
  • Sweet Almonds (P. dulcis): The common, edible variety eaten raw or roasted.
  • Bitter Almonds (P. amara): Shorter and wider, containing high levels of amygdalin, which breaks down into hydrogen cyanide. These are generally not consumed without processing to remove toxins